Spanish Meatballs with Tomato Sauce

Tasty tapas, meatballs perfect for alfresco dining, or just when you want to bring a bit of Spain into your life.

  • Serves

    5
  • Prep

    15 mins
  • Cook

    20 mins

Ingredients:

  • 80g unearthed® Slow Roasted Sun-Drenched Tomatoes
  • 55g white breadcrumbs
  • 450g lean pork mince
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 egg
  • Olive oil
  • Salt and pepper
  • Plain flour, for coating
  • Sauce: Tomatoes (as above)
  • 1 garlic clove
  • 1 onion, chopped
  • 1 x can chopped tomatoes
  • Handful fresh basil

Method:

  1. In a large bowl mix together the breadcrumbs, minced pork, onion, chopped garlic. parsley and egg
  2. Season to taste and mix to get a smooth mixture
  3. Sprinkle some flour onto a plate and onto your hands
  4. Take the mixture and make about 30 small meatballs. then roll on the plate until coated
  5. Heat your oil in large frying pan and add the meatballs and fry for about 4-5 mins
  6. Once cooked, remove and set aside to drain and cool
  7. To make the sauce chop the garlic and onion
  8. Sweat until soft, for about 5 mins, then add the slow roasted tomatoes
  9. Tip in the can of chopped tomatoes and stir
  10. Season, then add a pinch of sugar to taste
  11. Cook for approx. 10 mins until the sauce has thickened
  12. Serve the meatballs on a platter, then pour over the sauce
  13. Garnish with the basil leaves and serve

 

Tom's top tip: Cook the meatballs in batches to ensure they all cook evenly